Taiwanese Style Braised Chicken 紅燒油雞 is a favourite meal in the ‘bien dang’ (biandang) or take-away lunchbox in Taiwan and also in popular cafes. It’s a succulent chicken dish with the chicken cooked in a rich sauce. Also there is a fantastic tasty sauce left over after preparing this meal which can be kept in your fridge and used on your rice in meals on later days. The same cooking method can be used for duck, which is great in a different way, if you like duck). In our recipe Joanne leaves the gone in the leg which is the traditional Taiwanese way but you can fillet it first if you like. Keeping the bone in stops the meat becoming hard when cooked in the sauce though.
The ingredients 食材 (for 2);
- 2 large chicken legs (and two wings if you’re both hungry)
- 1 Chinese bowl of soy sauce (yes a lot!)
- half a bowl of dark soy sauce
- half a bowl of rock sugar
- just over half a bowl of white or red rice wine
- veg: one whole chili, 4 spring onion, a thumb of sliced ginger, an onion
- spices: 5 spices – cinnamon, cloves, cardamom pods, star anise and liquorice root – a little of each, see video at 2 minutes
- sesame oil for glazing the cooked meat
- half a cauliflower for the vegetable accompaniment
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The method 作法;
- cut open the meat on your chicken legs “butterfly” style
- in a smallish pan (about the diameter of your chicken pieces pressed closely together) heat up the 1.5 bowls of soy sauce, sugar rocks, whole chili, ginger and spring onion
- don’t use a very strong heat, we don’t want to make the soy sauce go bitter!
- put the 5 spices in now
- when this mixture looks almost boiling hot put in the chicken pieces, push them to make sure they are covered in the sauce
- add half a teaspoon of 5 spice powder now, then leave on slow/medium heat for 15 minutes
- 15 minutes later add the rice wine and put the lid back on until it gets back up to simmering hot, then turn off the heat and leave it about 8 minutes
- take the legs/wings from the pan and brush them with sesame oil using a fan cut spring onion (check video at 6.15)
- then (optionally mainly for presentation and Taiwanese custom) chop the chicken legs with a cleaver
- we served the chopped legs with cauliflower on a bed of rice, drizzled with some of the hot soy sauce/spice from the chicken cooking pan. We also garnished with a little coriander and spring onion green leaf. Enjoy!
Joanne has recorded a Taiwanese Style Braised Chicken 紅燒油雞 cooking video so you can see and follow the timings, techniques, and method step by step, as she prepares this “bian dang” favourite. If you’re having vegetables like cauliflower on the side remember to prepare them at the same time you’re simmering your chicken, so they are ready at the same time.
How to make Taiwanese Style Braised Chicken 紅燒油雞, cooking video
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